Batakh Vindaloo Recipe
Ingredients
| Fat duck | 2 Pound | |
| Vindaloo powder | 3 Tablespoon | |
| Chili vinegar | 1⁄3 Cup (5.33 tbs) | |
| Mustard oil | 1⁄2 Cup (8 tbs) | |
| Bay leaves | 2 | |
| Cinnamon stick | 2 | |
| Turmeric powder | 2 Teaspoon | |
| Garlic | 8 Clove (40 gm) | |
| Ginger | 1⁄2 Inch | |
| Onions | 2 Medium | |
| Salt | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Cayenne | 1 Teaspoon | |
| Tamarind juice | 2⁄3 Cup (10.67 tbs) | |
| Water | 1 1⁄4 Cup (20 tbs) | |
| Fresh tomatoes | 4 | |
| Capsicum | 1 Medium | |
| Lemons | 3 |
Nutrition Facts
Serving size
Calories 411 Calories from Fat 177
% Daily Value*
Total Fat 20 g30.8%
Saturated Fat 2.3 g11.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 657 mg27.4%
Total Carbohydrates 28 g9.5%
Dietary Fiber 7.1 g28.5%
Sugars 11.5 g
Protein 33 g66.6%
Vitamin A 31.6% Vitamin C 102.3%
Calcium 8.3% Iron 9.6%
*Based on a 2000 Calorie diet
Directions
1)In a bowl, make a paste of all the ingredients Section A and marinate duck pieces for 2 hours.
MAKING
2)In a saucepan, heat oil on medium heat upto smoking point.
3)Add the bay leaves and cinnamon sticks and stir a few times.
4)Make a coarse paste of ingredients in Section B and add it to the pan along with turmeric powder.
5)Sprinkle salt, cayenne on duck pieces and fry until fat begins to separate.
6)Add tamarind juice and water, decrease heat and let it simmer for 30 minutes until the duck is tender.
7)Fold in tomatoes and capsicum. Cover the pan and let it cook for 5 minutes.
SERVING
8)Garnish each serving with tomato and capsicum. Squeeze fresh lemon and serve hot.
Chef
